1 c. (2 sticks) butter, softened
3/4 c. sugar
2 eggs, separated
1 tsp. grated orange rind
1/2 tsp. vanilla
2 3/4 c. unsifted all-purpose flour
1 1/2 c. finely chopped pecans or butternuts
30 red glace' cherries, halved

1. Preheat oven to slow, 325 degrees.

2. Beat together butter and sugar in large bowl until well mixed. Beat in egg yolks, orange rind and vanilla. Stir in flour until well combined. Chill dough, if necessary to handle. Form dough into balls about 3/4" in diameter.

3. Lightly beat egg whites in small bowl. Dip cookie balls first in egg white; then in chopped nuts, coating about three-quarters of each ball. Place, uncoated side down, 2" apart on prepared cookie sheets. Press cherry half into top of each.

4. Bake in preheated slow oven, 325 degrees, about 25 minutes until lightly browned. Cool on wire racks. Store in tightly covered container.